The best tips for proofing sourdough! Foolproof Sourdough recipe, by Sourdough Enzo | Rachel Pardoe on YouTube. 1 min 19 s.
- Video length
- 1 min 19 s
- Time to do it
- About 14 hours, mostly waiting
- Difficulty
- Medium
- Steps
- 8
What you need
Steps
Weigh 400 g bread flour, 100 g einkorn or spelt flour, 350 g water, 100 g starter and 10 g salt into a large bowl. Mix until no dry flour is left, then rest for 30 minutes.
Do one stretch and fold: lift one side of the dough, stretch it upward and fold it over the middle. Turn the bowl and repeat around the dough. Rest 30 minutes.
Do 3 to 4 coil folds over the next 3 hours, about 45 minutes apart. Lift the dough from the middle, let it hang, then fold it under itself, turning the bowl each time.
Let the dough finish bulk fermenting at room temperature, which can take another 3 to 7 hours. Look for a puffy dough that jiggles when you shake the bowl and shows bubbles at the edges.
Poke your finger 1 to 2 cm into the dough. If the dent springs back fast, leave it longer. If it fills in halfway, it is ready. If the dent stays, bake it straight away.
Shape the dough on a lightly floured counter, then place it seam side up in a floured banneton or a cloth-lined bowl. Cover and refrigerate overnight.
Next morning, heat the oven to 490F (255C) with the Dutch oven inside for at least 30 minutes. Tip the dough onto parchment, score it and bake for 7 minutes.
Do an expansion score, drop the oven to 420F (215C) and bake covered for 30 minutes. Uncover and bake for 7 more minutes until the crust is deep brown.
Tips and common mistakes
Cold proofing slows fermentation, so 8 to 16 hours in the fridge is typical; much longer and the dough can turn sour and slack.
Dust the banneton with rice flour so the wet dough releases cleanly after its overnight rest.
The poke test is a guide, not a rule: dough straight from the fridge feels firm, so judge it before it goes in.
A Dutch oven gets very hot. Set it on a stable surface and use dry oven gloves when you lift the lid.
Questions
Can I proof sourdough at room temperature instead?
Yes. Shape the dough and leave it covered for 1 to 2 hours until puffy, then bake. The cold fridge proof is mainly for flavour and timing.
How long can the dough stay in the fridge?
Aim for about 8 to 16 hours. Beyond that it can overproof, spread when you turn it out and bake into a flatter loaf.
Do I need a banneton?
No. A bowl lined with a floured tea towel works fine. Just make sure the cloth is well dusted so the dough does not stick.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
